vegan – Page 2 – Clinical Alimentary

Vegan Pate – Christmas starter Low Fodmap

This is a spiced vegan pate starter – a really nice way to begin Christmas lunch. It has lots of seasonal flavours to remind you of the traditional Christmas. Being very easy to make it will take no time at all for you to prepare. Entertaining guests can be challenging so this dish can be prepared in advance and refrigerated till the 25th or perhaps used as a nice supper dish on the 24th if you prefer.

Ingredients

100g pecan nuts

1/2 preserved lemon

1/2 teaspoon of cinnamon

1/2 teaspoon of mixed spice

1 teaspoon of oil

4-5 sage leaves

150g roasted peppers (you can purchase these ready prepared from most supermarkets)

100g gluten-free breadcrumbs

season to taste

Method

Cover the pecan nuts with boiling water and leave to soak for a few hours till soft .

Add the oil to a pan and fry the spice a little to release the flavour.

Then add all the ingredients to a food processor and blend well.

Serve with toasted gluten free bread

Serves 4-5

December 3, 2017December 2, 2018

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Chestnut, carrot & celeriac soup – low fodmap Christmas recipes

Having guests around for Christmas lunch and wondering what to serve for a starter? This recipe is a tasty soup, suitable for vegan low fodmappers and has Christmas flavours with mixed spice. I have been using my copy of the flavour thesaurus by Niki Segnit, a gift for my birthday, and this marries chestnuts with carrot, celery (celeriac is a low fodmap food with a similar flavour to celery – a good substitution) carrot and rosemary and yes, this really works. It is a slightly sweet, winter roots flavour with a light addition of spices. Your guests will never know you have a low fodmap starter for them that is really easy to make and really tasty!

Ingredients

200g celeriac

500g carrots

200g cooked chestnuts

1/4 teaspoon of mixed spice

10 g rosemary

Drizzle of hazelnut oil

Some chilli flakes (if tolerated)

Seasoning

Method

Chop the vegetables

Add all ingredients to a pan

Add water to just cover the vegetables

Season to taste

Puree

Serve, drizzle with hazelnut oil and chilli flakes!

serves 6

December 2, 2017

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Marrow – a tasty vegetarian meal

This is a really tasty recipe that can be quickly prepared for an evening meal.

Ingredients

1 Marrow (or as in the picture above 1/2 a green and 1/2 a yellow marrow)

400g of new potatoes leave on the skin for added fibre

1 tablespoon of pine nuts

1 tablespoon of chopped hazelnuts

1 tablespoon of garlic infused oil

a handful of fresh coriander leaves

1/2 lemon (juice only)

Salt & Pepper to taste

Method

Wash the marrow and slice in half – remove the seeds from the centre of the marrow and discard.

Slice the marrow into 2cm thick slices.

Wash the potatoes and slice into 1cm slices

Chop the hazelnuts

Into a baking tray add the above ingredients, the pine nuts – add lemon juice to the garlic infused oil and season. Mix and pour over the ingredients and mix till the oil has covered all the vegetables.

Place in a preheated oven at gas mark 6 until soft.

Serve with a handful of fresh coriander leaves.

September 28, 2014

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Toasted quinoa and buckwheat salad – gluten free, dairy free, vegan

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It is a little more of a challenge to follow a free from diet if you are vegan and rely on pulses in your diet – I am going to attempt to produce more recipes to facilitate a good variety of foods for you to choose, during the exclusion phase, here is one recipe – but check out the links below for others.

Ingredients

25 g Mixed sunflower and pumpkin seeds

25 g Walnuts

25 g Pine nuts

1/2 Teaspoon of smoked paprika

1/2 Teaspoon of cinnamon

1/4 Teaspoon of ginger

1 dessert spoon of garlic infused oil

1/2 Lemon

2 Carrots

1 Red pepper

150 g Red quinoa